Raspberry layer 2 c raspberries, defrosted 4 tbsp chia seeds 1 tbsp liquid sweetener (brown rice syrup & coconut nectar work great here) 1/2 tsp
vanilla extract Juice of 1/2 a lemon 4 tbsp freeze dried raspberries - optional
Ingredients 1 1/2 cups all - purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 cup unsalted butter, room temperature 3/4 cup granulated white sugar 2 large eggs 1 tsp pure
vanilla extract Juice and zest of one medium - large lemon 1/2 cup milk 1 1/2 — 2 cups fresh or frozen blueberries *
Not exact matches
Pecans (for some extra crunch) Lemon
juice & zest (to balance the fruit)
Vanilla extract Shredded coconut
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons
vanilla extract 2 tablespoons raw honey zest of 2 lemons 2 tablespoons freshly squeezed lemon
juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
3/4 cup unsweetened almond milk 1/4 cup ground chia seeds or flax seeds 3/4 cup (105 g) buckwheat flour 3/4 cup (90 g) millet flour 3/4 cup (90 g) tapioca flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon nutmeg 3/4 cup coconut sugar 1 cup olive oil 2 teaspoons
vanilla extract zest of 1 orange 1/4 cup freshly squeezed orange
juice about 3 cups grated parsnips 1 1/2 cups walnuts or pecans — chopped
Rose and Lavender Parfait 6.5 oz (about1 1/2 cups) meat of young Thai coconut 1 1/4 cup coconut water 1/4 cup purified water 3/4 oz Irish moss — thoroughly rinsed and soaked in hot water for at least 10 minutes 1/4 cup cashews — soaked for 2 hours 4 - 5 tablespoons light agave syrup or another sweetener of choice 1 teaspoon
vanilla extract 1/2 tablespoon freshly squeezed lemon
juice pinch of sea salt 3 - 5 tablespoons dairy - free acidophilus (optional) 1/3 cup coconut oil — melted
2 packages of plain Tofutti cream cheese fat from 1 can full - fat unsweetened Thai coconut milk 3 tablespoons honey 1 teaspoon
vanilla extract generous squeeze of lemon
juice
Ingredients for Crunchy Sugar Crisp Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Evaporated Cane
Juice, Palm Oil, Brown Pure Cane Sugar, Natural Flavor,
Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary
Extract.
Add
vanilla extract and beat until just combined, followed by the blood orange
juice and blood orange zest.
Rinse and drain cashews and add to blender along with dates,
vanilla extract, lemon
juice, pinch of salt, and water.
And you want to be careful with adding
juice to this recipe because you don't want to curdle the cream, one reader mentioned adding lemon
extract instead of
vanilla, I think I would go with that, or add the zest to 1 1/2 lemons instead of one.
Ingredients for Crunchy Chocolate Chip Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane
Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Evaporated Cane
Juice, Brown Pure Cane Sugar, Natural Flavor, Salt,
Vanilla, Sodium Acid Pyrophosphate, Baking Soda, Xanthan Gum, Rosemary
Extract.
Ingredients for Crunchy Double Chocolate Cookies: Flour Mix (White Rice Flour, Buckwheat Flour, Millet Flour), Chocolate Chips (Evaporated Cane
Juice, Chocolate Liquor, Non-Dairy Cocoa Butter), Palm Oil, Brown Pure Cane Sugar, Evaporated Cane
Juice, Natural Process Cocoa Powder, Natural Flavors,
Vanilla, Salt, Baking Soda, Sodium Acid Pyrophosphate, Xanthan Gum, Rosemary
Extract.
3/4 cup raw cashews 1/3 cup pumpkin seeds 6 medjool dates 1/4 cup coconut 1 tbsp hemp seeds 1 tbsp coconut oil 2 tsp moringa powder 1 tsp chia seeds 1/2 tsp
vanilla extract zest of 1 large lemon
juice of half a lemon pinch of salt extra shredded coconut and lemon zest to roll balls in
In a large bowl, whisk together the eggs, applesauce, coconut milk, lemon
juice,
vanilla extract, maple syrup and maple or coconut sugar until smooth.
Crispy Bottom Peanut Butter Pie with Chocolate Fudge Sauce Serves 8 3 tablespoons vegan margarine 3/4 cup vegan chocolate chips 2 cups vegan puffed rice cereal 8 ounces vegan cream cheese, room temperature 1 cup smooth peanut butter 1/4 cup agave nectar 1/4 cup sugar 2 tablespoons fresh lemon
juice 1/4 cup soy creamer or soy milk 1 teaspoon pure
vanilla extract Chocolate Fudge Sauce (recipe follows)
To prepare glaze, whisk the melted butter, powdered sugar, lemon
juice, and
vanilla extract in a small bowl until smooth.
for the lemon curd: 3 medium egg yolks (or 2 extra-large) 240 grams (1 cups) water 100 grams (1/2 cup) sugar 28 grams (1/4 cup) cornstarch 27 grams (1/8 cup, 2 tablespoons) butter zest of 1 lemons
juice of 1 1/2 lemons (approximately 1/4 cup) 1/2 teaspoon
vanilla extract
In a small bowl, whisk together the pineapple
juice, rum, coconut milk, and
vanilla extract.
Stir in the lemon zest and
vanilla extract, then the lemon
juice.
For the filling: 1 cup granulated sugar 1/2 cup cornstarch 2 cups water 5 egg yolks, beaten 1/4 cup butter 1 tablespoon lemon zest 1 teaspoon
vanilla extract 3/4 -1 cup fresh lemon
juice
Scrape the sides of the bowl and add the lime zest, lime
juice,
vanilla extract and rum.
vanilla extract 1 cup buttermilk 1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough) 1/2 cup white chocolate chips Glaze: 1/2 to 3/4 cup powdered sugar 2 T. blackberry puree or can use lemon
juice, milk or water Here is a link to my blueberry scones with photos of how I knead in the berries
Add the
vanilla extract and lemon
juice.
Add 2 tbs of the blueberry mixture to a shallow bowl (should be about all of the
juice) along with the
vanilla extract and the powdered sugar.
Muffin 1 cup + 1 tablespoon (100 g) oat flour 1 cup + 2 tablespoons (150 g) white rice flour 1/4 cup + 2 tablespoons (60 g) cornstarch zest of 2 meyer lemons, finely grated 3/4 cup (170 g) white granulated sugar 1 tablespoon of baking powder 1 teaspoon of salt 3/4 cup (6 fl oz or 170 g) of whole milk 1/4 cup (2 fl oz or 60 g) Meyer lemon
juice 2 large eggs 1 large yolk 1 teaspoon of pure
vanilla extract 1/2 cup (115 g or 1 stick) unsalted butter, melted and cooled
3 cups cashews, soaked for 1 hour 3/4 cups coconut oil, melted fresh squeezed lemon
juice of 1 lemon 1/2 cup agave nectar (or raw honey if not strict vegan) 1 tablespoon pure
vanilla extract 1/4 cup filtered water
3 cups fresh pineapple chunks 2 medium pears, cut into 1 / 2 - inch pieces 2 cups frozen sliced peaches 1 cup frozen pitted cherries 1 cup frozen orange
juice concentrate, thawed 2 tablespoon packed dark - brown sugar 1 teaspoon
vanilla extract 2 tablespoons cornstarch
6 ounces extra-firm silken tofu (Mori Nu) 2 tablespoons Peach Schnapps 1 teaspoon pure
vanilla extract 1/4 cup plus 2 tablespoons sugar (increase the sugar to 1/2 cup if you like sweeter foods) 1/2 tablespoon arrowroot 1/8 teaspoon salt 1/2 cup soy creamer 1/2 cup coconut milk (can use lite) 1/2
vanilla bean, split open, insides scraped 2 — 3 peaches, peeled, pitted, sliced in 1/2 1 tablespoon white balsamic vinegar 1 tablespoon fresh lemon
juice 2 tablespoons sugar
Double Chocolate Brownie: Brown Pure Cane Sugar,
Juice Concentrate (Grape, Apple, or Pear), Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil), White Rice Flour, Chocolate Chips (Cane Sugar, Non-Alcoholic Cocoa Liquor, Non-Dairy Cocoa Butter), Light Buckwheat Flour, Millet Flour, Natural Process Cocoa Powder, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum,
Vanilla, Rosemary
Extract.
Pomegranate Coconut Smoothie is a simple, yet delicious smoothie recipe made with pomegranate
juice that's a natural source of antioxidants, non-dairy coconut yogurt,
vanilla bean powder (or
extract),
vanilla plant - based protein powder, pomegranate arils, and is then finished with a tasty cashew - coconut topping!
Add all the ingredients into a clean food processor again: cashews, warm but not hot coconut oil, lemon
juice, agave nectar,
vanilla extract, water.
Snickerdoodle: Brown Pure Cane Sugar,
Juice Concentrate (Grape, Apple, or Pear), White Rice Flour, Date Paste, Expeller Pressed Vegetable Oil (Safflower Oil and / or Sunflower Oil), Light Buckwheat Flour, Millet Flour, Natural Rice Dextrin, Baking Soda, Salt, Xanthan Gum, Cinnamon,
Vanilla, Rosemary
Extract.
Add in lemon
juice,
vanilla extract, whipped cream and sugar and beat with an electric mixer until the batter becomes thick.
Once you mix the creamer into the cream cheese, you add a little
vanilla extract and lemon
juice, which are two other hallmarks in a no - bake cheesecake.
2 ripe bananas 1/3 cup of
vanilla, lemon or plain Chobani 1 cup of
vanilla almond milk 1/4 cup of white sugar 1.5 teaspoons baking soda 1.5 teaspoons of
vanilla extract 2 lemons zested
Juice from one lemon 3/4 cup of cooked quinoa 1 cup of all - purpose flour (I used King Arthur) 1 cup of whole wheat flour (I used King Arthur) 1 - 2 cups of freshly washed blueberries (tossed in some flour to coat)
I also added cinnamon, a touch of
vanilla extract and orange
juice instead of zest.
In a separate large bowl mix together all wet ingredients: zucchini, carrots, shredded apple, eggs, maple syrup,
vanilla extract, coconut oil, orange
juice, zest and yogurt.
Add the
vanilla extract, milk, pinch of salt, and squeeze of lemon
juice, then mix to combine.
For the filling: Butter — 1 tbsp + 1/2 cup Apples thinly sliced — 4 Sugar — 3 tsp + 1/2 cup All purpose flour — 6 tbsp Brown sugar — 1/2 cup Water — 1/4 cup Lemon
juice — 1 tsp Cinnamon powder — 1 tsp Ground nutmeg — 1/4 tsp
Vanilla extract — 2 tsp Salt — pinch Blackberries — 6 oz
For a little bit of flavor I add some apple
juice and
vanilla extract to the liquid, and some pumpkin pie spice.
It only takes few ingredients — fresh (or frozen) blackberries, a little syrup (or honey), lemon
juice,
vanilla extract, chia seeds and about 15 minutes to make this beautiful jam.
Add the lime zest, lime
juice,
vanilla extract, and the cooled Piloncillo syrup.
1 pint fresh strawberries, hulled and chopped 1 tablespoon fresh lemon
juice 2 large eggs 1 cup sugar, divided 2 cups heavy whipping cream 1 cup milk 1 teaspoon
vanilla extract
2 sticks butter room temperature 1/2 cup melted piloncillo syrup * 1 stick of Mexican Cinnamon The zest of 1 large lime The
juice of 1/2 lime about 2 teaspoons 1 teaspoon
vanilla extract 1 cup unbleached All purpose flour 1 cup unbleached whole wheat flour 1/2 teaspoon kosher salt 1 cup puffed amaranth
1 cup of raw cashews, soaked overnight in fresh, purified water 1/4 cup coconut butter (not oil) or maple syrup 1/4 cup of lemon
juice 1 teaspoon of coconut oil, melted 1 teaspoon of
vanilla extract Pinch of pink Himalayan salt Topping: Shredded coconut flakes
Mix all the wet ingredients except eggs in another bowl (liquid
vanilla extract, lemon
juice, coconut cream or coconut milk and melted butter).
Lemon and lavender loaf cake slightly adapted from the delicious Paul Hollywood's Pies and Puds Cake: 250g all purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda pinch of salt 125g granulated sugar 1 1/2 tablespoons edible lavender 2 large eggs 200g full - fat yogurt * finely grated zest of 2 lemons 100g unsalted butter, melted and cooled 1 teaspoon
vanilla extract Drizzle:
juice of 2 lemons, strained 1/4 cup (50g) granulated sugar Preheat your oven to 180 °C / 350 °F.
Add coconut oil,
vanilla extract, Greek yogurt, almond milk, lemon
juice and zest.
I doctored the favoring with more
vanilla, almond
extract, and fresh squeezed orange
juice and pulp.